A group of scientists at the University of Tennessee Institute of Agriculture and North Carolina State University are working together to improve the safety of organic produce – naturally.
Their study, “Alternative Post-harvest Washing Solutions to Enhance
the Microbial Safety and Quality of Organic Fresh Produce,” began last
The four-year, multidisciplinary project is supported by a nearly $2 million grant from the U.S. Department of Agriculture’s Organic Agriculture Research and Extension Initiative
(OREI) program. Dr. Qixin Zhong, an associate professor in the UT
Department of Food Science and Technology, leads the initiative.
“The goal of the project is to provide safe, alternative, sustainable
and effective treatments to reduce foodborne illnesses caused by E. coli, Listeria and Salmonella contamination in organic produce,” said Zhong.
The group hopes to provide those effective treatments in the form of
alternative organic antimicrobials — naturally occurring substances such
as organic essential oils that fight pathogens like E. coli — added to postharvest wash water.
“To improve microbiological safety of organic produce, there is an
urgent need to develop washing practices that not only enhance
sanitation effectiveness but also fulfill the requirement of organic
fresh produce,” said Zhong.
As part of the project, the researchers also will evaluate the
economic feasibility of their work and impact on the shelf life of
various types of organic produce.
“The research team is very eager to make sure the outcomes from this
project will be applicable to organic growers throughout the United
States,” said Faith Critzer, a UT Extension specialist and faculty
member of the UT Department of Food Science and Technology.
To achieve that goal, researchers partnered with a group of organic
produce growers who will provide feedback throughout the study. In
addition, the team will share research findings through webcasts,
written fact sheets and a series of workshops held in Tennessee and
The UT Institute of Agriculture provides instruction, research and public service through the UT College of Agricultural Sciences and Natural Resources; the UT College of Veterinary Medicine; UT AgResearch, including its system of 10 research and education centers; and UT Extension offices in every county in the state.
North Carolina State University’s project team includes an
interdisciplinary group of faculty from the Plants for Human Health
Institute, N.C. Cooperative Extension and the Department of Food, Bioprocessing and Nutrition Sciences, all of which are part of the university’s College of Agriculture and Life Sciences(CALS). CALS’ mission is to improve the economic, environmental and social well-being of North Carolina and the world.
Project partners include Dr. Qixin Zhong, associate professor in the
UT Department of Food Science and Technology; Faith Critzer, UT
assistant professor and food safety extension specialist; Dr. P. Michael
Davidson, UT professor of food microbiology; Dr. David Lockwood, UT
professor and extension specialist in fruit and nut crops; Dr. Annette
Wszelaki, UT assistant professor and commercial vegetable extension
specialist; Jonathan Baros, farm and agribusiness management with PHHI;
Dr. Jeanine Davis, NCSU associate professor and extension specialist in
organic crops; Dr. MaryAnne Drake, NCSU professor in sensory analysis
and flavor chemistry; Diane Ducharme, GAPs program coordinator and
extension associate in horticulture and food safety with PHHI; and Dr.
Penelope Perkins-Veazie, professor and postharvest physiologist with
University of Tennessee Institute of Agriculture (lead)
Dr. Faith Critzer, Assistant Professor and UT Extension Specialist, 865-974-7274, email@example.com
North Carolina State University
Justin Moore, Extension Communications, 704-250-5433, firstname.lastname@example.org
Labels: food safety, grants, organic